[bhamoggy]

i've never really bothered with them.
what are they like to eat?
is it worth it or they too boney?

 

[Jamie Donnelly]

deffently worth it!!!

they are lovely, baked in the oven. with a salad and bread.

Jamie

 

[JJC]

I think Garfish is excellent. It has a light, clean flavour, a bit like herring without the heavy oiliness.

Gut, fin and cut into 3 inch sections, roll in seasoned flour and fry quickly in butter with a drop of olive oil to stop the butter burning. Serve with a squeeze of lemon. Lay each section on its side and carefully remove the top fillet to reveal the blue green bones (it comes off the bones very well). This makes a great starter.

 

[philtherod]

I think Garfish is excellent. It has a light, clean flavour, a bit like herring without the heavy oiliness.

Gut, fin and cut into 3 inch sections, roll in seasoned flour and fry quickly in butter with a drop of olive oil to stop the butter burning. Serve with a squeeze of lemon. Lay each section on its side and carefully remove the top fillet to reveal the blue green bones (it comes off the bones very well). This makes a great starter.

As above, we let it go cold, then mix with chopped onion and a little mayo, and use to fill rolls.
Delicious....but I don't want to start a demand for the fish, lets keep it for anglers, not for the commercials.

philtherod

 

[Afishionado]

The French (who know their food) regard the Garfish as a delicacy and usualy cook it as described above.

Afishionado

 

[Goosey]

They are supposed to be very good, it's just that some are put off by the green bones, but ignore them! (The wimps and the bones, that is!)
:clap3:

 

[Bonjour]

Very very tasty and, if you're not in a rush, worth the effort of picking the meat off all them green bones.

 

[steve w]

Love them cold with mayo in a roll!